Sourdough Garganelli Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Dice the eggplant into small cubes. Sprinkle with salt and let it sit for 15 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Cook the Eggplant

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and sauté until golden brown and tender, about 8-10 minutes. Remove from the skillet and set aside.

3. 3

   Sauté the Green Garlic

   In the same skillet, add the chopped green garlic and sauté for 2-3 minutes until fragrant.

4. 4

   Combine Ingredients

   Add the cooked eggplant back to the skillet with the green garlic. Stir in the dukkah and season with salt and black pepper to taste.

5. 5

   Cook the Garganelli

   In a separate pot, bring salted water to a boil. Cook the sourdough garganelli pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

6. 6

   Mix Everything Together

   Add the cooked garganelli to the skillet with the eggplant and green garlic mixture. Toss everything together, adding reserved pasta water as needed to create a sauce.

7. 7

   Serve

   Serve the dish warm, garnished with freshly grated Parmesan cheese.